Athulya
Athulya
Just a small town girl livin' in a lonely world.

First KitchenAid Adventure: Sweet and Savory Rugelach

First KitchenAid Adventure: Sweet and Savory Rugelach
I referenced the book: “The Mixer Bible” for the base of the dough. In the book, the recipe was for 6 dozen cookies, but I scaled it down to about 1 - 1.5 dozen cookies.

The ingredients and recipe below are for 12-18 cookies. I have made it into a checklist, so that you can check these off as you are at a grocery or even looking through the fridge and pantry for them.

  • 2/3 cup cream cheese (room temperature)
  • 1/3 cup unsalted butter (room temperature)
  • 3/4 cup unbleached all purpose flour
  • pinch of salt
Savory Filling
  • 1 cup tomato sauce (pasta sauce)
  • 2 cloves garlic (minced)
  • 2 handfuls of coriander (finely chopped)
  • 2 slices bacon (chopped)
  • 1 tsp olive oil
  • Jalapeño (finely chopped)

Helpful Tip: The more filling you have, the better… You can eat the extra on the side!

Prepare the dough

Place cream cheese and butter in the mixer bowl.

Attach flat beater. Set to speed 4 and beat until smooth.

Reduce speed to stir mode. Slowly add flour and salt as it is stirring. Mix in stir mode until dough comes together.

Separate the dough into two disks. Wrap tightly and refrigerate for 1 hour until dough is fairly firm.

Prepare the Filling

Bring pan to medium heat and add 1 tsp of oil. Add garlic and let it cook until golden brown. Add jalapeño and bacon. After 2 minutes of stirring, add a handful of coriander. Once the coriander begins to turn a darker green, slowly add the tomato sauce. Stir for 5 minutes. Add the rest of the coriander and turn heat to low. After 5 minutes, turn off the heat.

Put everything together

After the dough has sat for an hour, preheat the oven to 375°F.

In your work area, sprinkle confectioner's sugar around. Work with one disk at a time, and keep the other refrigerated. Roll the dough out and attempt to make a circle shape. Thinly spread the filling around.

Cut in to 8 wedges (a pizza cutter is helpful here). Roll from the larger ends towards the middle, making 8 separate rugelach.

Bake for 30 minutes or until golden brown.

Helpful Tip: I checked them halfway through and flipped so the baking was even on both sides.

Place rugelach on a cooling rack and sprinkle parmesan cheese on top. Cool for 15 minutes and enjoy this delicious treat.

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